This Delicate White Cake with Lemon Filling Recipe makes a beautiful dessert.
Preheat over to 350 degrees F.
Grease and flour (2) 8-inch cake pans.
In a mixing bowl, cream butter; add sugar gradually and cream thoroughly.
In another bowl, sift flour, baking powder and salt together and add to sugar mixture alternately with the milk and water.
In new bowl, beat egg whites until stuff peaks form.
Add vanilla extract and fold in egg whites. Pour into prepared cake pans.
Bake for 30 to 35 minutes. Insert a toothpick, if it comes out clean the cakes are ready.
In medium saucepan, mix together 1 tablespoon lemon zest, ½ cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and ¾ cup sugar, and bring mixture to boil over medium heat.
Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth.
Whisk in a small amount of the hot lemon mixture.
Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.
Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick.
Do not boil.
Let the lemon filling cool completely before using.
Fluffy White Frosting
In a large glass or metal bowl, put the two egg whites,
the vanilla extract the almond extract and set aside.
In a saucepan, mix the granulated sugar, cream of tartar, dash of salt and water.
Cook and stir until it just comes to a boil and sugar dissolves.
Start beating your egg whites and extracts on HIGH while you slowly drizzle in the hot syrup.
Keep beating on high until stiff peaks form.